Do you ever have those days where you start with something rich at breakfast, end up with something very luscious as a snack, and continue that theme on through lunch? By dinner time you’re kind of hungry, but also kind of aware that really, you don’t need a lot. That happens to me pretty often, especially at the weekend! What to do those days? Well, how about some gluten free, low carb fajitas?
How do I make low carb fajitas? And ones that are gluten free? Simple: nori! I substitute tortilla wraps for sheets of nori. A layer of lettuce directly on top, before adding any of the fillings, means that the nori fajita doesn’t get soggy too quickly.
To make sure my low carb vegan fajitas have well-rounded macro-nutrient set, I also like to cook off some tinned black beans with tomato paste and fajita seasoning. If you’re pushed for time, maybe try ready made refried beans instead? I’ve not done it myself though because altogether this recipe just takes 20 minutes.
Using nori instead of traditional wraps does mean that well… they taste slightly of nori! It’s a bit… fishy? For lack of a better word. If you haven’t had it before. Usually, nori is used in sushi recipes, which usually involves fish, so you can’t tell. However, I wanted to be able to enjoy all the fillings despite without getting overly full and eating beyond my appetite, after a day of over indulgement and rich foods.
Looking for more vegan dinner ideas?
- Simple Two Bean Chilli
- Quick Mushroom Stroganoff
- Hoisin Duck and Pineapple Rice
- Homemade Vegan Shepherd’s Pie
Gluten free, low carb fajitas
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
- Serves 2
- 2 bell peppers, sliced
- 1 onion, cut into wedges
- 1 x 420g tin black beans *, drained
- 2 tbsp tomato purée
- 4 tbsp water
- 6 tbsp fajita seasoning, divided
- Salad tomatoes, sliced
- Lettuce, torn
- Nori sheets
- Salsa (optional)
- Nutritional yeast (optional)
- Dairy free cheese, grated (optional)
- Add little water, or oil, to a saute pan on a medium heat and add the onions and peppers. Add 2 tablespoons of fajita seasoning. Cook until soft and the onions have started to brown a little, but not burnt (about 10 minutes).
- Remove the peppers and onions from the pan and set aside to keep warm.
- Add the black beans, tomato purée, water and remaining seasoning to the pan and mix together. Cook until the sauce is thickened (about five minutes).
- Serve buffet style at the table with the pepper and onion mix.
- Now just layer up your fajitas and enjoy! I like to add a layer or lettuce, then peppers/onions, then black beans, then salsa/tomatoes/nutritional yeast.
- If you're gluten free, rather than low carb, a side of sweet potato fries goes really well!
* Whilst black beans are my favourite, I know they're also not the cheapest in the UK. Any bean will do, really. Kidney beans and pinto beans are both good substitutes.